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Jocelyn

The classic Southern salad gets a Tex-Mex twist. It’s sure to be barbecue chicken’s new best friend! Scoop to the bottom of the bowl when serving this make-ahead side dish to ensure every layer is enjoyed.

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Directions

In a small bowl, mix lime juice, sugar, yogurt and oil.

In the bottom of a large glass bowl, scatter cornbread cubes to cover bottom. Layer on top romaine, beans, avocado, tomato and the yogurt dressing. Sprinkle with pumpkin seeds and cilantro. Refrigerate at least 2 hours.

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